WSIU InFocus Recipes
Stuffed Morels
1/2 lb Veal
1/2 lb Pork
to taste Salt & Pepper
2 Eggs
1/2 qt. Cream
3 tbsp. Chopped Chives
2 tbsp. Butter
1 tsp


2 cups Oyster mushrooms - or other - chopped
1/2 cup Chopped fresh morels
Sautéing the stuffed morels
2 tbs. Butter for sautéing morels
1 cup White wine (such as Chardonnay)
1 cup Heavy cream
1 cup Chopped Tomato
garnish chives and paprika


Prepare the stuffing mixture: Place pork and veal in food processor with salt. The salt is essential to this process. Blend until mixture forms a ball. Crack eggs in separate container, and then add them to the food processor, while still blending. Add cream to smooth the mixture to a mousse-like consistency. Add chives.

In a skillet, sauté mushroom pieces (oyster mushrooms (or others) and bits of morel mushrooms) with butter, garlic, salt, and pepper.

Add the sautéed mushrooms to the meat "mousse" and stir together. Fill pastry bags with the stuffing. Infuse the stuffing into the morels through the bottoms.

Sautee the morels in butter until golden brown on a lower heat. When the skillet starts to become dry, add wine, salt, pepper, and cream. Transfer all of this to an oven-proof container. Bake at 400 degrees for 15 to 20 minutes to ensure that meat mixture is cooked through.

Place on plate; spoon sauce over mushrooms. May garnish with paprika and chives. Enjoy this woodland treat!